I tried to ferment a yam (it was bright orange- not sure the species) by cooking it, mashing it, adding a few drips of yogurt, and putting it in an air-tight container on top of my freezer where it is warm. The first 2 days it tasted sweet and indistinguishable from before, so I left it two more days. Now, it smells like alcohol. Does anyone have any experience with this? I want an alternative to yogurt, which has the same amount of bacteria and consistency.
asked bygifford (232)
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on February 11, 2013
at 03:40 AM
I have never fermented potatoes myself, but I think the problem is that you didn't add enough culture(yogurt/whey). I think the cultures that ferment to make alcohol outnumbered the yougurt cultures. Add more yogurt or whey to your next batch instead of a few drips.